dinnerAmber Gohn

Bacon Wrapped Peppers

dinnerAmber Gohn
Bacon Wrapped Peppers
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Kevin Spicy has a garden. In this garden, he grows a smattering of unlabeled peppers of great variety. Sometimes, they can be identified clearly, but usually not. In this case, he happened to grow some italian long hot peppers, also known as the russian roulette of peppers because their spiciness can vary wildly from 100 scovilles to 1,000 scovilles.

So Spicy picked a peck of potentially spicy peppers and brought them to the Cooking With Heat kitchen for this recipe. This delicious, delicious recipe.

Bacon Wrapped Italian Long Hot Peppers



  • 5 fresh italian long hot peppers

  • 10 slices of bacon (2 slices of bacon per pepper)

  • 1/4 cup finely shredded parmesan cheese


  1. Preheat oven to 400ºF.

  2. Prepare a rimmed baking sheet with a wire rack. You’ll want to bake anything that’s wrapped suspended on a rack above parchment or foil, so the bottom of the food doesn’t get soggy and your pan doesn’t get ruined.

  3. Carefully halve the long hot peppers, removing the seeds. (You can keep these and plant them in a Mystery Garden of your own!)

  4. Wrap each bacon strip tightly around each pepper half, only slightly overlapping the bacon ends as you spiral up. You may use a wooden toothpick to secure the bacon at the ends but these may burn in the oven.

  5. Bake on the top rack of the oven for 10 minutes.

  6. Using tongs, flip the bundles and bake for 10 more minutes.

  7. If the bacon isn’t crispy, set your oven to broil and place the tray under the broiler for 1-2 more minutes to crisp up the outside of the bundles.

  8. Remove from oven and transfer bundles to a plate lined with paper towels to absorb excess bacon fat.

  9. Evenly sprinkle the parmesan cheese on each bundle as the peppers cool. Enjoy!